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Philly Cheesesteak Hot Dog

  • Prep 30 min
  • Total 30 min
  • Servings 4

Like a chili cheese dog, but instead of chili, it's topped with cheesesteak! MORE + LESS -

The Food in My Beard
September 15, 2014

Ingredients

2
large white onions
1
pound shaved steak
4
ounces Jack cheese, grated or sliced
1/2
cup Old El Paso™ Pickled Jalapeno Slices (with a little bit of the juices)
4
hot dogs
4
hot dog buns
Sriracha sauce

Steps

Hide Images
  • 1
    Slice the onions and cook them on medium heat with a little oil and salt until very brown, about 25 minutes.
  • 2
    Meanwhile, in a very hot cast iron pan, sear the shaved steak. Once cooked, add in the jalapenos and mix well. Add the cooked onions. Remove from heat and add the cheese. Stir well.
  • 3
    Cook the hot dogs and put them into some oversized hot dog buns. Top with your cheesesteak mixture. Add a few jalapenos on top and a nice helping of sriracha before serving!
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Bring home the taste of a Philadelphia classic with these cheesesteak-topped hot dogs. 

    Of all the things we can put on top of hot dogs, you keep seeing the same ones. You got your Chicago Dog dragged through the garden, you got your Coney Dog loaded with chili, then there are the other common toppings like raw onions, relish, mustard and sauerkraut.

    Why aren't we getting more creative?

    I recently saw a hot dog on a menu that was topped with cheesesteak, and I jumped at the chance to make it at home and put my own spin on it! I was craving something spicy, so you know I needed my jalapeño and sriracha fix.

    A cheesesteak isn't a cheesesteak to me without super caramelized onions.

    Sear your meat in a hot, hot cast iron pan.

    In go the jalapeños! Make sure some of that pickled jalapeño juice gets in there as well.

    One of the biggest flaws of many cheesesteaks is not mixing the cheese in with the meat! Make sure the cheese gets all melty and forms a nice sauce on the steak.

    A few extra jalapeños and a dash of sriracha finish off this dog right.

    There's a nice spicy bite to the hot dog with the classic, chewy cheesesteak filling. The slight sour from the pickled jalapenos is just the right foil for the super savory meat and dog. The sweet onions also contrast nicely with the spicy sriracha.

    Make this tonight and hang on to summer for one more day!

    Dan Whalen hopes they serve these at Phillies games. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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